Three Delicious Taco Night Recipes For National Taco Day

Stop everything. National Taco Day is on Monday October 4th! We’ve created three essential taco recipes for everyone in your family including: ground beef, fish tacos and gluten-free tacos! The best part? Whichever recipe you choose, dinner is guaranteed ready in under 60 minutes or less! What is your favorite taco type? Tag and share with us on Instagram so we can see.

Three Taco Night Recipes for National Taco Day 

Ground Beef Tacos

Dive in for ultimate chip dipping with this fully loaded guacamole recipe. Enjoy the creamy goodness of avocados with the added zing of green onions and red and green peppers. 

Serving Size: 4

Ingredients

• 1-1.5 lb ground beef
• 1 small onion, diced
• 1 clove garlic, minced
• 1 Tbsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• salt and pepper, to taste
• 1 (8 oz.) can tomato sauce
• 1 avocado, chopped
• 1 cup jack cheese, finely chopped
• 1/4 cup fresh oregano
• 2 limes, cut in wedges
• 8 flour tortillas

Instructions

1. In a large skillet, saute ground beef over medium heat with onion and garlic until cooked through. Drain fat.
2. Stir in cumin, coriander, and chili powder, then salt and pepper to taste; cook for an additional 2 minutes.
3. Stir in the tomato sauce, lower heat, cover, and simmer for 15 minutes. 
4. Heat tortillas in a hot skillet for about 30 seconds on each side.
5. Spoon beef onto folded tortillas, top with avocado, cheese, and fresh oregano. 
6. Serve immediately with lime wedges.

Fish Tacos

Makes 4

Fish

• 1 lb fresh, skinless cod, snapper, or mahi-mahi
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1 tsp chili-lime seasoning
• olive oil spray

Slaw

• 1.5 cups white cabbage, sliced
• 1.5 cups red cabbage, sliced
• 1/4 cup chopped cilantro
• 1 Tbsp olive oil
• 1 Tbsp lime juice
• 1/4 tsp sea salt

Serving

• 8 corn tortillas
• 1 avocado, chopped
• ½ cup radishes, sliced
• 1 cup mild chunky salsa 
• lime wedges, for serving

Instructions

1. Add the slaw ingredients to a medium bowl and toss lightly. Refrigerate until ready to use.
2. Season fish with salt, cumin, and chile-lime.
3. Place in preheated skillet and spray with olive oil. Cook 4 to 5 minutes on each side until the fish is opaque and lightly charred. Break up into large chunks.
4. Heat the tortillas in a skillet for about 30 seconds on each side. Set aside and cover with a towel to keep warm.
5. Add slaw on the bottom of each tortilla, top with fish, more slaw, salsa, avocados, and radishes. Serve immediately with lime wedges.

Gluten-Free Vegan Tacos

Serves 4

Ingredients

• 8 corn or other gluten-free tortillas
• 1 small cauliflower, cut into florets
• 1 avocado, sliced
• 4 cups baby spinach
• ¼ cup olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt

• creamy cashew dressing
• cilantro, optional

Instructions

1. Preheat oven to 400°F.
2. Place the cauliflower on a large sheet pan. Drizzle with olive oil and sprinkle with the cumin, coriander, and salt. Mix everything by hand and then spread it out in an even layer. Stirring every 15 minutes, roast about 45 minutes or until softened and lightly browned. 
3. Divide the roasted cauliflower among the tortillas. Add avocado slices and cilantro, and drizzle with creamy cashew dressing.
4. Serve immediately.

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